Coconut Mango Macadamia Nut Mahi Mahi

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Growing up we were very fortunate to take spring break trips to Hawaii as a family. These trips to the Big Island are by far some of our best memories. Swimming in huge ocean waves, snorkeling, learning to surf, walking along volcanoes, hiking through rain forests, and just living on “island time”…that’s the dream!

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And the food was also dreamy! Tropical, fresh, simple. The food of island life.

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This weekend we recreated the island life flavors by making coconut mango macadamia nut crusted mahi mahi. The tropical flavors are explosive. Each bite brought us closer to the ocean breeze and relaxation mode (or maybe that was the blackberry gin fizz we were drinking?) The sweet mango is balanced by tang from the lime and depth of cumin. The macadamia nuts are a crunchy surprise. The coconut gets toasty while the mahi mahi is grilling and provides a perfect finish to each bite.

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Aloha and happy double dipping!

Recipe – a double dipper original

Ingredients:

  • 6 oz mahi mahi (fresh or frozen)
  • 1 small mango, peeled and cubed
  • 1/2 tbsp. cumin
  • 1 tbsp. lime
  • 1/4 cup macadamia nuts
  • 1/4 coconut flakes

Method:

1. In a blender or food processor (we used our vitamix), add mango, macadamia nuts, cumin, and lime and puree. Mixture does not need to be completely smooth.

2. Coat mahi mahi with mango/macadamia nut mixture, and top with coconut flakes.

3. Place on grill to cook until flakey.

4. Serve with a squeeze of lime. Enjoy!

Charred Cauliflower with Tumeric, Cumin and Parsley

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We are obsessed with roasted cauliflower right now. Like need-to-eat-it-every-night-or-I-will-be-missing-a-beautiful-piece-of-life obsessed. And the great thing about cauliflower is that it’s so simple and versatile.

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We’ve been experimenting with different spices and herbs to give some variety to our week-night meals. We’ve tossed it in everything from paprika and oregano, to lime and chili flakes, and our most recent favorite turmeric, cumin, and parsley. The turmeric gives an earthy flavor and the cumin provides a subtle bite, both which are complemented by the fresh crispness of parsley. It’s the perfect way to feed your cauliflower obsession and welcome spring.

Happy double dipping!

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Recipe – a Double Dipper original inspired by the latest cauliflower trends

Ingredients:

  •  1 head cauliflower (white, orange, green, purple…you choose!)
  • 2 tsp. tumeric
  • 1 tsp. cumin
  • 1 tsp. olive oil
  • 1 handful parsley, chopped for topping

Method:

Pre-heat oven to 400 degrees F. While oven is heating, chop cauliflower and place in a mixing bowl. Coat cauliflower with tumeric and cumin, tossing with hands to coat. Drizzle olive oil over cauliflower and transfer to a roasting sheet. Roast in oven for 30 – 40 minutes until the tops of the cauliflower is charred. Top with chopped parsley.

Enjoy!